Quoting Michael Loo to Jim Weller <=-

Title: Lithuanian Smoked Eel
hang to cold smoke for 5-6 days. Hot smoking takes a shorter time,
2-3 days.

Hot smoking for 3 days strikes one as enough to
produce a plank that should keep for decades. I'm
not sure about the times for cold smoking, but
maybe something went wrong in the translating?

There is certainly something dubious there. Cold smoked fish takes
anywhere from 6 to 12 to 24 hours depending on the thickness of the
fish and whether the smoker is natural draft or fan equipped. Hot
smoking by "barbecuing" takes less than an hour and "kippering"
maybe 2 hours. I can't see eel being substantially different than
trout, char, whitefish or pike.

Omg so embarrassing. So I go shopping at Whole Foods and get all
the way to the register only to realize I forgot I don't have a
trust fund.

This next recipe doesn't indicate if the herring is raw, cooked,
pickled or kippered.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Herring with Hemp Seed
Categories: Lithuanian, Fish
Yield: 4 servings

8 Herring fillets
3 Onions, sliced
1 c Hemp seed
2 tb Vegetable oil
Salt to taste

Cut herring fillets into small pieces and place on a serving
platter. Fry 2 sliced onions in hot oil, add pepper. Cool and pour
over herring pieces. Fry hemp seed together with 1 finely chopped
onion and salt until hemp seed are crisp. Then pour hemp seed
mixture into mortar and grind to a fine powder, and pour over
herring.

This herring is eaten as a snack or light meal with bread or with
hot potatoes, cooked in their jackets.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Anyone who knows... knows. Those of you that don't, don't.

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